Vatch's Thai Cookbook: With 150 Recipes and a Guide to Essential Ingredients by Vatcharin Bhumichitr

  • Boiled rice (Khao suay) (page 24)

    from Vatch's Thai Cookbook / Essential Thai Cookbook Vatch's Thai Cookbook / Essential Thai Cookbook by Vatcharin Bhumichitr

    • Categories: Rice dishes; Side dish; Thai; Vegetarian; Vegan
    • Ingredients: Thai fragrant rice
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  • Show all Recipes...

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  • ISBN 10 1862056633
  • ISBN 13 9781862056633
  • Published Jul 15 2004
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Touring the four main regions of Thailand, chef Vatcharin Bhumichitr presents 150 authentic recipes, complete with a guide to basic ingredients and 70 color photos of the country and its food. The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cooking.


Now Vatcharin Bhumichitr, proprietor of London's famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 new recipes. Escorted through Thailand's four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the fiery dishes of the mountainous north, known for its garlic and chilies; the citrus flavors of the northeastern region: lemon grass, kaffir limes, and tamarind; and finally, in the south, the natural sweetness of fruits, palm sugar, and coconut. Filled with color images, this is both a superb cookbook and a marvelous culinary tour.

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